Traditional Welsh Rarebit Recipe

It doesn’t get more authentic than this Traditional Welsh Rarebit recipe that is made with just a few tasty ingredients. This open-faced grilled cheese (cheese on toast) is simply  toasted slices of crusty bread topped with a thickened cheese sauce with ale, Worcestershire sauce, mustard powder and, of course, really good sharp cheddar cheese.

When it comes to Welsh Rarebit recipes this is about as easy as it gets. This grown-up grilled cheese is just cheese sauce and slices of bread. The flavor profile of the cheese sauce should be a balance of sharp white cheddar flavor with a hint of beer. Mustard powder adds another level of flavor without really tasting like you would with yellow mustard or Dijon mustard, which would be a stronger flavor.

How do you make proper Welsh Rarebit cheese sauce?

Just like making any cheese sauce, it starts with a roux. You first melt butter in a small saucepan then whisk flour into the melted butter until combined. The warm ale is whisked in, along with Worcester sauce (this is not a typo; we shorten the name in the UK) and mustard powder, then grated cheese. The savory cheese sauce should be thick, which helps it stay on the bread. Then it’s broiled/grilled in the oven until the top is golden brown and bubbly.

Oven Grilling vs Broiling

Welsh rarebit becomes bubbly and brown when you finish in the oven. In the U.S., that is done under the broiler, in the U.K., it is the oven grill.

The sauce must be cooked over low heat for two reasons. You don’t want to burn the flour; just cook it slightly. Secondly, if the heat is too high when you add the cheese, and it is heated too far beyond its melting point, the protein and fat will separate.

What is Buck Rarebit?

Buck Rarebit is Welsh rarebit topped with an fried egg or poached egg and a a tasty addition.

Origin of Welsh Rarebit

It is believed that this dish was originally called Welsh Rabbit, which evolved into “rarebit” and may even be of British origin.

Best bread for Welsh rarebit

The bread is just as important as the cheese sauce. If the bread is too thin, it will turn out soggy, so regular white sliced bread won’t work. I like a sturdy, whole, crusty loaf and slice my own. It can be sourdough or any kind of seeded or grain bread you like.

NATIONAL WELSH RAREBIT DAY

Yes, it has a National Day and falls on 3rd September every year. I don’t know why, but there seems to be a National holiday for just about any food and dish, so why not!

Welsh Rarebit Without Beer

Beer plays a vital role in adding richness and flavor. If you don’t want to include alcohol, you can use a good non-alcoholic beer. To eliminate beer altogether, substitute chicken or vegetable broth.

Best Beer for Welsh Rarebit

The darker the beer, the darker the cheese mixture. I use a dark ale like Guinness, which adds a deep, rich flavor. You can also use a light ale or pale ale.

WHAT DO YOU SERVE WITH WELSH RAREBIT?

I serve this Welsh Rarebit with a side of Warm Cherry Tomato and Basil Salad. On cold days, it is perfect served with a warming Tomato Basil Soup.

Traditional Welsh Rarebit Recipe – Step by Step

Toast bread slices until browned on both sides.

Melt butter in a saucepan until bubbling.

Whisk flour into the melted butter and cook for 1 minute to cook out the flour taste.

Whisk dark ale, Worcestershire sauce and mustard powder into the flour mix.

Add white sharp cheddar cheese and stir until completely melted and smooth.

Spread the cheese sauce onto the slices of toasted bread. Broil until melted, brown and bubbly.

If you’ve tried this Traditional Welsh Rarebit Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!